We are going to start this recipe by introducing the warm water into a deep and wide container, and there we will add the fresh and crumbled yeast together with the sugar. We will remove well until the ingredients have been fully integrated.
Immediately afterwards, we are going to add half of the flour as well as all the oil. Stir well and crush any lumps that form, and let the dough rest for 20 minutes at room temperature, with the container covered with a clean cloth. This is where the dough will rise slightly and fill with bubbles (as expected).
After the rest, we are going to incorporate what is left of the flour, along with the salt and we will stir until we can no more, because of its thickness. We are going to sprinkle the work surface with flour and we will dump the dough on it. We will grease our hands with kneading oil for a couple of minutes.
From there, we form a ball with the dough and place it on a baking tray covered with parchment paper greased with a little oil. Before putting it in the oven, we will make two cuts on the surface with a sharp knife and, if what we want is to add a rustic touch, we will sprinkle it with flour.
Immediately afterwards, we will smear the inside of a wide and deep container suitable for oven with oil and cover the dough with it. With the oven preheated to 200 ºC with heat above and below, we will bake the bread for 45 minutes. After that time, we will let it cool on a wire rack for about 20 minutes (or more).